{"id":65403,"date":"2026-01-30T09:04:16","date_gmt":"2026-01-30T14:04:16","guid":{"rendered":"https:\/\/alumni.cornell.edu\/cornellians\/?p=65403"},"modified":"2026-01-30T09:04:17","modified_gmt":"2026-01-30T14:04:17","slug":"pasta-mander","status":"publish","type":"post","link":"https:\/\/alumni.cornell.edu\/cornellians\/pasta-mander\/","title":{"rendered":"With Mouth-Watering Dishes, Senior Is Already a Culinary Entrepreneur"},"content":{"rendered":"\n

Boasting more than 100K Instagram followers, Maximo Mander \u201926 is mining his Italian roots with a pop-up pasta restaurant<\/p>\n\n\n\n

By Melissa Newcomb<\/strong><\/p>\n\n\n\n

Maximo Mander \u201926 grew up spending summers in Italy, where his grandparents are from, and the rest of the year in his home city of Buenos Aires, Argentina. By the time he was a teenager, he\u2019d also visited many other countries around the world.<\/p>\n\n\n\n

\u201cIn each culture, one of the most important aspects is the way of offering hospitality,\u201d observes Mander, who\u2019s in his final semester as a Hotelie. <\/p>\n\n\n\n

\n

\u201cIn Italy, the waiters are charismatic\u2014and that\u2019s when I realized I loved the theater of dining.\u201d<\/p>\n\n\n\n

Mander also loved the counter-service pasta offered throughout the country, where it\u2019s prepared freshly and quickly, tossed into a container, and either eaten in or taken on the go.<\/p>\n\n\n\n

He brought that concept to his pop-up eatery, Pronti Pasta<\/a>, which specializes in events at established restaurants or bars that are looking to bring a new offering to their patrons.<\/p>\n\n\n\n

<\/p>\n<\/div>

\"Maximo
In action in the kitchen.<\/figcaption><\/figure><\/div>\n\n\n\n

All of the pasta is fresh and hand-cut, topped with scratch-made sauces like pomodoro, pesto, rag\u00f9 (a meat-based red sauce), and truffle\u2014plus tiramis\u00f9 for dessert.<\/p>\n\n\n\n

\u201cPasta is the food I like to eat the most; it\u2019s simple, delicious, and unpretentious,\u201d Mander says. \u201cYou make it with just a few ingredients, it\u2019s healthy, and you can eat it every day.\u201d<\/p>\n\n\n\n

\n

Pasta is the food I like to eat the most; it\u2019s simple, delicious, and unpretentious.<\/p>\n<\/blockquote>\n\n\n\n

Mander\u2019s interest in food stretches back to his youth; he even took a pastry-making course with his mom\u2014who\u2019s a chocolatier\u2014when they were living in Argentina.<\/p>\n\n\n\n

He came to the Hill after spending a semester at a high-end culinary school in Paris, an experience that convinced him he\u2019s actually more interested in the entrepreneurial side of restaurants than in hands-on cooking.<\/p>\n\n\n\n

\n
\"Four<\/figure>\n\n\n\n
\"Pronti<\/figure>\n
Pronti Pasta’s offerings, which come in bespoke containers.<\/figcaption><\/figure>\n\n\n\n

Pronti\u2014which takes its name from the Italian word for \u201cready\u201d\u2014had its first-ever pop-up in the bar space of a Mexican restaurant in Collegetown in March 2025.<\/p>\n\n\n\n

\u201cThe event was awesome,\u201d he recalls. \u201cThe vibe was good, and people loved the food.\u201d<\/p>\n\n\n\n

Pronti\u2014which takes its name from the Italian word for \u201cready\u201d\u2014had its first-ever pop-up in the bar space of a Mexican restaurant in Collegetown in March 2025.<\/p><\/blockquote><\/figure>\n\n\n\n

Mander has gone on to host events in NYC and in Miami, where his family relocated when he was 17; he plans to live there after graduation and run Pronti full time (and eventually, hire a chef so he can focus on the business side).<\/p>\n\n\n\n

\u201cHopefully I\u2019ll be able to turn it into something similar to a Shake Shack for pasta,\u201d he says. \u201cThat\u2019s my dream life, at least; achieving it is a different scenario.\u201d<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"Pudding
At a dinner party, a tower of tiramis\u00f9. <\/figcaption><\/figure>
\n

Beyond the business, Mander has amassed more than 100,000 followers\u2014and, he says, some four million views\u2014on his food-themed Instagram<\/a>.<\/p>\n\n\n\n

It features not only mouth-watering savories like steak, pizza, risotto, and beef Wellington, but baked goods including tarts, croissants, and picture-perfect macarons.<\/p>\n\n\n\n

His Insta also showcases the elaborate dinners he hosts at his apartment for his fellow Cornellians and other guests\u2014creating indulgent dishes like beef short ribs and spaghetti with lobster, but most of all savoring their company.<\/p>\n\n\n\n

<\/p>\n<\/div><\/div>\n\n\n\n

\u201cHaving dinner is about more than the food,\u201d Mander says. \u201cIt\u2019s about the moment that\u2019s created with good people having a fun time.\u201d<\/p>\n\n\n\n

Top: Mander in a campus kitchen. (Jason Koski \/ Cornell University) All other images provided. <\/em><\/p>\n\n\n\n

Published January 30, 2026<\/p>\n\n\n\n

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